Lettuce-wrapped salmon burgers with lemon-dill mayo
Paleo, Dairy-Free, Lean & Clean, Soy-Free, Gluten-Free
20 – 35 Minutes
A bun-free riff on one of our most-loved summer meals, these lettuce-wrapped salmon burgers are served with a tangy lemon-dill mayo.
The Heart-Check Certification indicates the recipe meets the American Heart Association®’s nutrition requirements. To remain at or under the maximum 600mg sodium per serving, use no more than ⅙ teaspoon salt to season this recipe. We also recommend using the lower amounts of oil suggested for preparation.
In your bag
- 1 organic cucumber
- 1 or 2 organic shallots
- 1 teaspoon dried dill
- 1 organic lemon
- ½ teaspoon Aleppo chile flakes (optional)
- 3 tablespoons paleo mayo
- 2 salmon burgers (about ¼ pound each) (wild salmon - scallions - Dijon mustard - kosher salt - black pepper)
- 1 organic romaine heart or other lettuce
- 1 organic Roma or other tomato
Salmon burgers are just like ground beef burgers: they can be cooked to varying levels of doneness. For medium-rare, cook until the edges are opaque and the burgers have a light pink center, but if you prefer your fish cooked all the way through, go for it.
Make It Leaner
Use the grill and omit the oil when cooking the burgers to cut 60 calories and 7 grams of fat per serving. Use the lemon-dill mayo sparingly or replace it with a squeeze of lemon juice. Reducing the mayo from 1 tablespoon to 1 teaspoon will save you 35 calories and 1 gram of saturated fat per serving.
Prepare a medium-hot fire in a grill. Set the salmon burgers on the grill directly over the heat and cook, turning once, until lightly charred and cooked to the desired doneness, 2 to 5 minutes per side.
Calories: 370, Protein: 29g (58% DV), Fiber: 5g (20% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 2g, Saturated Fat: 3.5g (18% DV), Cholesterol: 55mg (18% DV), Sodium: 440mg (18% DV), Carbohydrates: 13g (4% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
Contains: Eggs, Fish
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.